Crumble Crumble Paneer(squeeze out the extra water from it).
Mash boiled potato, mix together potato, paneer, cornflour and milk powder and salt. Mash and mix well to a smooth mixture.
Take small portion of mixture and flatten in your palm. Add finely chopped cashews and raisins and pack it tightly in a small tennis ball sized koftas.
For deep frying the koftas
Deep fry in medium hot oil till light brown. Avoid frying in very hot oil.
For Microwave Koftas
Place Koftas in a microwave safe plate. Microwave on high for 2 minutes. Take out and not touch koftas for 2-3 minutes as these will be very tender. Add to gravy and mix lightly.
Soak whole red chilies, cashew nuts, poppy seeds cumin seeds and melon seeds in warm water for 10 minutes.
Make paste of onion, ginger , garlic and green chilli.
Boil water in a pan. Add tomatoes. Keep tomatoes in it for few minutes. Take out once the skin is shriveled, peel of the skin . Grind with soaked red chili, cashew nuts, poppy seeds, cumin seeds and melon seeds, make smooth puree.
In a pan, heat oil, add cumin seeds, saute onion paste till light brown.
Add tomato puree and cook till it leaves oil or is cooked well. Add dry masala powders.
Adjust the consistency of gravy by adding water as required.
Cook on medium flame for few minutes. Add roasted and crushed Kasuri Methi to gravy.
Add koftas and serve hot with bread of choice.
If you are microwaving koftas, add 1 tbsp of oil to Paneer Mixture, this will keep koftas moist and soft and prevents hardening, which may occur due to microwaving paneer.